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The usual is a nice and fatty 1" thick (at least) ribeye.

Coarse salt, pepper, and olive oil on both sides. Then it goes back in the fridge or an hour or two. Removed from fridge for half-hour before cooking, to warm back up to room temperature.

Thrown on the med-high grill for 4.5 minutes, flip, and go another 4.5 minutes. If I set my grill temp correctly, should come out rare to medium rare. Preferably rare.

Rest 5 mins.

Simple, yet effective.

Just hoping to try something different this weekend, based on suggestions on how you all will say I am doing it. Either new cut or new method, or both.

Edit: added text "to warm back up to room temperature"

The usual is a nice and fatty 1" thick (at least) ribeye. Coarse salt, pepper, and olive oil on both sides. Then it goes back in the fridge or an hour or two. Removed from fridge for half-hour before cooking, to warm back up to room temperature. Thrown on the med-high grill for 4.5 minutes, flip, and go another 4.5 minutes. If I set my grill temp correctly, should come out rare to medium rare. Preferably rare. Rest 5 mins. Simple, yet effective. Just hoping to try something different this weekend, based on suggestions on how [WRONG](#triggered) you all will say I am doing it. Either new cut or new method, or both. Edit: added text "to warm back up to room temperature"

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[–] [deleted] • 1 pt

Ribeye, 1.25-1.5" thick. Salt, pepper, garlic powder.

Technique 1: (in a hurry) place on grill 550 degrees or hotter for 3 minutes per side with a tablespoon of herb butter on the steak before and after the flip.

Herb butter made with rosemary and thyme.

Temp check to confirm medium rare and let rest for 5 minutes.

Technique 2: reverse sear and top with herb butter while resting.